Korean Winter Soup Recipe

Introduction

Korean Winter Soup is a comforting and flavorful dish perfect for chilly days. This hearty soup features tender beef, spicy red pepper paste, and fresh vegetables, creating a warming bowl that satisfies both body and soul.

Ingredients

• 1 pound beef brisket, cut into 2-inch pieces
• 8 cups water
• 3 tablespoons soy sauce
• 2 tablespoons Korean red pepper paste (gochujang)
• 1 tablespoon Korean red pepper powder (gochugaru)
• 4 cloves garlic, minced
• 1 large onion, chopped
• 2 cups napa cabbage, sliced
• 1 block (14 oz) firm tofu, cubed
• 1 cup daikon radish, sliced
• 2 tablespoons sesame oil
• 2 green onions, sliced
• Salt and pepper to taste
• Cooked white rice, for serving

Instructions

1. Step 1: In a large pot, add the beef brisket and water. Bring to a boil over high heat, then reduce to a simmer for about 30 minutes until the beef is tender.
2. Step 2: Skim off any impurities that rise to the surface to keep the soup clear.
3. Step 3: Add the soy sauce, gochujang, gochugaru, and minced garlic into the pot. Stir well to combine all the flavors.
4. Step 4: Toss in the chopped onion, napa cabbage, tofu, and daikon radish. Continue to simmer the soup for another 20 minutes.
5. Step 5: In a small pan, heat the sesame oil over medium heat. Add the sliced green onions and sauté until fragrant, then add to the soup.
6. Step 6: Season the soup with salt and pepper to taste. Adjust the seasoning as necessary.
7. Step 7: Serve hot with steamed white rice on the side for a warming, hearty meal.

Tips & Variations

• For extra depth, simmer the beef with a few slices of ginger and a star anise during the initial cooking.
• Substitute napa cabbage with bok choy or spinach if preferred.
• Adjust the level of spiciness by varying the amount of gochugaru and gochujang.
• Use vegetable broth instead of water for a richer base.
• For a vegetarian version, omit the beef and use mushrooms instead.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until hot. The soup may thicken after refrigeration; add a splash of water or broth when reheating to loosen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef instead of brisket?

Yes, you can use chuck roast or short ribs as alternatives. Just adjust the simmering time until the meat is tender.

Is Korean red pepper paste very spicy?

Gochujang has a mild to moderate heat with a slightly sweet and savory flavor. You can adjust the amount used according to your spice preference.

Korean Winter Soup Recipe

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★★★★★

4.5 from 77 reviews

• Author: Naomi
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x

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Description

This hearty and warming Korean Winter Soup features tender beef brisket simmered with a flavorful blend of Korean red pepper paste (gochujang), red pepper powder (gochugaru), garlic, and fresh vegetables like napa cabbage, daikon radish, and tofu. Finished with aromatic sesame oil and green onions, this comforting soup is perfect to enjoy on cold days alongside steamed white rice.

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Ingredients

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Soup Base

• 1 pound beef brisket, cut into 2-inch pieces
• 8 cups water
• 3 tablespoons soy sauce
• 2 tablespoons Korean red pepper paste (gochujang)
• 1 tablespoon Korean red pepper powder (gochugaru)
• 4 cloves garlic, minced

Vegetables & Tofu

• 1 large onion, chopped
• 2 cups napa cabbage, sliced
• 1 block (14 oz) firm tofu, cubed
• 1 cup daikon radish, sliced

Finish & Garnish

• 2 tablespoons sesame oil
• 2 green onions, sliced
• Salt and pepper to taste

Serving

• Cooked white rice, for serving

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Instructions

1. Simmer the Beef: In a large pot, combine the beef brisket and 8 cups of water. Bring to a boil over high heat, then reduce the heat to a simmer and cook for about 30 minutes until the beef is tender. Skim off any impurities that float to the surface to keep the broth clear.
2. Add Seasonings: Stir in the soy sauce, Korean red pepper paste (gochujang), Korean red pepper powder (gochugaru), and minced garlic thoroughly to infuse the broth with rich, spicy flavors.
3. Add Vegetables and Tofu: Add the chopped onion, napa cabbage, cubed firm tofu, and sliced daikon radish to the pot. Continue simmering the soup for another 20 minutes until the vegetables are tender and flavors meld.
4. Prepare Sesame Oil and Green Onions: In a small pan, heat the sesame oil over medium heat. Add the sliced green onions and sauté until fragrant and slightly softened, then add this aromatic mixture directly into the soup to enhance its depth.
5. Season and Adjust: Taste the soup and season with salt and pepper as needed. Adjust seasoning to your preference.
6. Serve: Ladle the hot soup into bowls and serve alongside steamed white rice for a satisfying and comforting meal perfect for cold winter days.

Notes

• Skimming the impurities during simmering helps keep the soup broth clear and clean-tasting.
• Adjust the amount of gochujang and gochugaru if you prefer a milder or spicier soup.
• Firm tofu works best to prevent crumbling during cooking.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
• For added depth, you can add a piece of dried kelp or anchovy broth at the beginning of simmering.

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Korean

Keywords: Korean winter soup, beef brisket soup, gochujang soup, spicy Korean soup, Korean comfort food, tofu soup, napa cabbage soup